The transition from summer to fall is full of wonderful flavors. Many tend to zone in on pumpkin but I've found a new love for peaches. Our Peach Ginger Spread is anxiously awaited all summer long. Sweet ripe peaches simmered to perfection with freshly grated ginger- it's a perfect pair.

If you're a regular of the Lansdale Farmer's Market then you'll recognize this years exclusive peach supplier: Mickley's Farm and Orchard. Our tent is located right across from theirs which often ends in a day staring at deliciously crisp apples and juicy peaches.

This recipe makes a soft cookie with a little crunch to the edges. The flavor is more subtle than a ginger snap but equally soothing.

Here we go!

Ingredients:
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup sugar
1/4 cup brown sugar
1/4 cup butter (room temperature)
1 8oz jar Peach Ginger Spread
1/4 tsp ginger powder
1/4 tsp salt

Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, sift together flour, baking soda, baking powder, ginger, and salt. Set aside. In a large bowl, cream together butter and white sugar. Beat in Peach Ginger Spread and brown sugar. Mix in dry ingredients.
You can use a cookie dough scoop for uniform cookies or use two spoons to make drop cookies. Batter will expand slightly.

Bake for 15-18 minutes, until slightly golden around edges.

Note: we experimented with using a gluten free flour and vegan butter and found that the cookies spread significantly more and became more crispy.

Making this recipe? Be sure to tag us @smallbatchkitchen and let us know what you think!

Happy Tasting!

Looks like summer is already starting to wind down. I remember when I was a kid, summer seemed to last half of the year. We were lucky enough to visit my grandparents often as they only lived about a half an hour away. Their home was absolutely perfect: nestled in Bucks County they had just under an acre of yard for us kids to run around in. They had two cherry trees that were perfect for learning how to climb in and provided the most beautiful shade when they bloomed. My grandmother grew a huge garden with string bean vines so tall you could get lost in there.

And the raspberries. I will always remember the raspberries. My grandfather grew rows and rows of varieties of raspberries and blackberries. When we would visit, my grandparents would give each of us kids a bucket to fill and send us loose. We always brought back enough for my grandmother to make jam and other goodies and our bellies would be full. A fresh raspberry picked off the bush is an unforgettable taste.

Every time I open up a jar of our Raspberry Spread I can taste those summers. It's simple, fresh, and delicious. With only 3 grams of sugar per tablespoon, you get a real fruit spread that tastes fresh picked.

Brighten up your morning yogurt with a topping of this delightful spread. Turn a simple cheesecake into a decadent experience. In a pinch for a simple dessert that you still want to impress with? Use this spread to make an incredible jam tart.

Have a favorite way to eat our Raspberry Fruit Spread? We would love to share it! Tag us @smallbatchkitchen on Instagram or share it to our Facebook page. Keep following both for upcoming fruit facts and special new recipes!

Happy Tasting everyone!

-Rachel

This month we have given our Flavor of the Month award to our Roasted Garlic Mustard. We once again turn to Lancaster Farm Fresh Coop to get this lovely organic garlic. Roasted to savory perfection, we add our garlic to brown and yellow whole grain mustard seeds for an incredible texture and bursts of flavor, then kick it up a notch with white wine and apple cider vinegar. This mustard isn't shy and will brighten up any dish.

For our first recipe with Roasted Garlic Mustard, I whipped up a nice summertime coleslaw.

One of my favorite perks about this job is being at the farmers markets. It's an incredible environment to work in and supporting my fellow vendors while bringing quality food home to my family is a win for everyone. I'm delighted to say that the bulk of our ingredients for this recipe were purchased at the Lansdale Farmers Market.

Roasted Garlic Mustard from Small Batch       Kitchen (yours truly)

Scallions from Green Zameen Farm
     
Cabbage from Kimberton CSA
     
Honey from Stagecoach Apiaries
     

Another fun thing about shopping around your local farmers markets is seeing the variety on the tables. I have never before seen such large scallions before and the flavor is so fresh and crisp I'm delighted there's so much to work with. I've seen green cabbage, I've seen purple cabbage, I've seen heads that were larger than a pumpkin- but I had never seen a conical cabbage before. It's slightly sweeter than a typical green cabbage and with a little less of a bite- perfect for this recipe.

Shall we get to it then?

Ingredients:
2 tablespoons honey
3 tablespoons Roasted Garlic Mustard
4 tablespoons plain unsweetened yogurt
1/4 tsp salt
black pepper to taste
1 large carrot, shredded
1/3 cup chopped scallions
3 cups of chopped cabbage

Mix together the honey, mustard, yogurt, salt and pepper for the dressing. Add the carrot, cabbage, and scallions to a large mixing bowl. Pour in the dressing and toss to coat.

A fresh and crunchy side, excellent for summer picnics and cookouts.

Happy tasting everyone!

Time is flying by and this is such an exciting time of year for us. Spring brings us the Farmers Markets and delicious ripe produce. Rhubarb was more than ready for us this season and was ripe right at the beginning of May- just in time for the new Flavor of the Month: Strawberry Rhubarb. 

This exceptional spring flavor is the perfect balance of sweet and tart. With only 2- yes, TWO- grams of sugar per tablespoon this is a decadently guilt free treat. Brighten up your morning with some Strawberry Rhubarb topped yogurt or toast, and amaze your guests with a pound cake or cheesecake topped with Strawberry Rhubarb for dessert. Feeling cheesy? Pair this with chevre, triple creme, or mascarpone for an absolutely phenomenal combination.

So where does it come from?

Let's start with these strawberries. Certified Naturally Grown, our delicious strawberries come from none other than Living Hope Farm in Harleysville, PA. Located less than two miles from our kitchen, we get these beautiful berries the day that they're picked.Starting with perfectly ripened fruit gives us the best leg up to create delicious flavors. In 2018 we purchased over 1,200 pounds of these perfect berries to bring you Balsamic Strawberry, Strawberry Rhubarb, and the very limited Chocolate Strawberry. 

Onto the rhubarb..a truly spectacular vegetable. We get beautiful shades of greens and pinks from Lancaster Farm Fresh Coop in Lancaster, PA. Do you remember them from our very first flavor of the month? They are an amazing coop of over 100 organic farmers in Lancaster. If you're looking for a CSA to join, give their website a visit. In 2018 we purchased 260 pounds of organic rhubarb from LFFC, and this year we plan to purchase close to 1,000! All that beautiful rhubarb to bring you delicious Strawberry Rhubarb and Cardamom Rhubarb spreads. 

Keep an eye our for some new creative and delicious recipes using Strawberry Rhubarb Spread. What would you like to make?

Happy Tasting!